Dale Said:What was the recipe for Olive Oil for fungus on toenail?
They had that on the Rachael Ray show today... Michele will be answering questions about that...
Fernando Said:I Never Knew That Fungus Could Taste So Good . . . .?
We Answered:I love mushrooms any way I can get them! I'm not vegan, so my recipes will contain butter, chix stock, etc. I assume you already know how to sub vegetable stock and margariner, and to use vegan cheese (or just omit it) I trust you wont' hold it against me that I didn't go ahead and "vegan-ize" the recipes for you! :-)
LEEK AND WILD MUSHROOM STUFFING
The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.
1Â½ cups hot water
Â½ oz. dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 Tbsp. chopped fresh thyme
1Â½ ( 8oz.) French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend
Combine 1Â½ cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sautÃ© 10 minutes. Add leeks and garlic; sautÃ© 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
To bake stuffing in dish:
Preheat oven to 350Â°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
Makes 10 to 12 servings.
--Bon AppÃ©tit, November 2002
Sugar Pieâ€™s MUSHROOM RISOTTO
5 cups chicken broth
1 cup white wine
3 Tbsp. olive oil, divided
1 onion, diced
3-4 garlic cloves, minced
Â½ pound fresh mushrooms, sliced
1 tsp dry thyme
2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. butter
Â½ tsp. kosher salt
Few twists black pepper
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
5-8 slices proscuitto, chopped (optional)
Fresh Italian parsley, for garnish
Heat the chicken broth and wine in a medium saucepan and keep warm over low heat.
Heat 2 Tbsp. of oil in a large saucepan over medium heat. Add onion and cook, stirring, about 3 minutes. Add garlic, and cook about 2 minutes more. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Remove onions and mushrooms from pan and reserve.
Add the remaining 1 Tbsp. of oil. Add the rice and stir quickly until it is well-coated and opaque, about 2 minutes. This step cooks the starchy coating and prevents the grains from sticking.
With a ladle, add 1 cup of the warm broth and wine mixture and cook the rice, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Remove from heat and stir in Parmesan cheese and proscuitto. Top with chopped parsley before serving.
Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese
Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results.
5 oz (1Â½ cups) crumbled blue cheese (such as Stilton, Gorgonzola or Maytag) room temperature
2Â½ cups whipping cream
1 tsp salt
Â½ tsp pepper
1Â½ Tbsp. butter
1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed stiitake, oyster, crimini or hedgehog), thickly sliced
1Â½ tsp. chopped fresh thyme (or 3/4 tsp dried)
2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds
Position rack in top third of oven and preheat to 400ÂºF. Butter 13x9x2-inch glass baking dish. Place cheese in medium bowl; add 1/2 cup cream. Using fork, mash mixture to chunky paste. Mix in 1 tsp. salt and 1/2 tsp. pepper. Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; saute until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil. (I find it also a good idea to put a sheet of foil on the rack under the pan to catch the sauce that may bubble over.)
Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot. Serves 6 to 8.
24 large mushrooms
1 (10 oz) pkg frozen chopped spinach, thawed
1 large garlic clove, minced
1 stick butter (divided)
1 small onion, finely chopped
8 oz pkg cream cheese, softened
Â½ cup bread crumbs
1/8 tsp pepper
3/4 tsp dry mustard
1/4 tsp nutmeg
2-3 Tbsp. parmesan cheese, grated
Remove mushroom stems; chop and set aside. Cook spinach in microwave 5 minutes or so; drain and squeeze out well. In large skillet melt HALF the stick of butter; saute garlic in butter for 1 minute. Turn off heat. Dip mushroom caps in butter, coating on both sides. Place in a 13x9 baking dish. Add remaining butter to skillet and saute chopped stems and onion until onion tender. In large bowl combine spinach, cream cheese, bread crumbs, mushroom/onion mixture, and seasonings. Mix w/hand mixer. Spoon into mushroom caps. Sprinkle w/additional parmesan. Bake at 375ÂºF for 15-20 minutes.
Fat Ronnie's Deep Fried Fresh Mushrooms
2 cups Flour
1Â½ tsp. Salt
1 tsp. Ground Pepper
Â½ tsp. Baking Powder
1 cup Buttermilk
8 oz. Fresh Mushrooms (washed, dried, and stems removed)
Vegetable Oil (for frying)
Place buttermilk in bowl and set aside. Mix flour, salt, pepper, and baking powder in separate bowl. Heat oil at 375ÂºF for frying.
Coat mushrooms with flour mixture, dip mushrooms in buttermilk, and finally coat mushrooms with flour mixture again. Place mushrooms in hot oil and do not over crowd. Oil should be about 375ÂºF for deep frying. When mushrooms turn a golden brown remove and drain on absorbent paper towel. More salt may be added to mushrooms for your taste; do while mushrooms are hot. Fried mushrooms should be served immediately for the best taste.
Michael's Best Button Mushrooms
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
Calvin Said:What are your solutions to get rid of nail fungus?
We Answered:I have heard to swab vinegar on the nail 2x a day helps.
Sylvia Said:Any ideas for cooking coral fungus?
We Answered:CORAL FUNGI (Clavariaceae)
Description: These fungi appear as clumps of branching stems which point upward. They do look much like coral. Most are tan, whitish or yellowish; a few are pinkish or purple.
Also called club fungi, antler mushrooms or dog hair mushrooms. Size: clusters may be up to 8" high.
When and Where: Summer and fall; in wooded areas, growing on the ground or on decaying logs.
Cautions: A few coral fungi have a laxative effect, and some people seem to be particularly sensitive. Avoid coral fungi that taste bitter, bruise brown when handled or have gelatinous bases. These are most likely to case trouble. No serious poisonings from coral fungi have been reported.
Cooking Hints: Tips and upper branches are most tender. Saute and add to vegetables or white sauce.
Shelly Said:What is your favorite recipe for fungus removal cream?
We Answered:Simply use Vicks Vapor Rub if it's a fungal infection of the toenails or fingernails. Apply it to clean nails twice a day and it will kill the fungus up. Depending on how bad the infection is, it can take anywhere from a week to months. It works fantastic and it's much cheaper than many meds out there! The generic is just fine to use.
Ruben Said:Does anyone know the recipe for fungi ( I think I spelled it right?
We Answered:Depends on what type you have, but you can't usually go wrong by sauteing with a little butter/olive oil, some minced onion and minced garlic and some thyme. Don't overcook these! Make sure your onion and garlic are cooked before you add the fungi and put in the thyme with the onion if dried and at the end of the cooking if fresh to get the best flavor!
Travis Said:Can you help me think of recipes to make WITHOUT these ingredients?
We Answered:I have to eat pretty similar to this. I hope you have another list of what you 'can' eat, it's much better to read! :-)
Anyway here are some things I eat:
eggs over brown rice, or with French meadow brand brown rice bread (no yeast, natural sourdough, it's good!!)
Smoothie with vanilla whey protein powder, strawberries, flax oil, one raw egg, a bit of cranberry juice (non-sweetened), stevia to sweeten if you need it, or a half of a banana
Shrimp or vegetable omelet
Chicken 'noodle' soup with veggies - but with brown rice macaroni.
A sandwich made from the french meadow bread. Use bay shrimp (the small ones), cream cheese, tomato, onion & lettuce. Grill the sandwich if you have time, the french meadow bread tastes better toasted.
I also make a really hearty vegetable soup with a tomato base. I put grass-fed beef in it (I can eat beef & chicken) but you could add shrimp. email me if you want the recipe.
Easy quick lunch: can of tuna or salmon mixed with a healthy brand of mayo, over lettuce with tomato & cucumber
You have a load of options for dinner since you eat seafood. Here are some of my favorites:
Tilipia with pesto
Salmon with butter, dill, lemon & garlic, baked in oven
shrimp scampi - I saute one leek, garlic, butter, lemon and then throw in the shrimp, this is good over rice
Shrimp louie salad - add hard boiled eggs
Salmon marinated in a bit of soy sauce (naturally brewed), fresh ginger, garlic
A big omelet with sauteed veggies & some ricotta cheese. Or make an 'italian' omelet with tomato, basil & ricotta. yum!
Grilled scallops with whole wheat pasta (or brown rice pasta) with a veggie
Shrimp curry - I have an easy recipe if you like curry & if you can eat coconut. Email me if you need it
I love the cracker brand 'Mary's Gone Crackers', onion flavor. you can find it at a health food store like whole foods. They are gluten free. And 15 crackers are a serving so you really feel like you're eating well. Have these with hummus or herbed cream cheese.
Dip apples or celery sticks into a cheese that you're allowed.
Hard boiled eggs
cottage cheese with fruit
super quick snack: piece of the french meadow bread, toasted, with a schmear of cream cheese
I know how daunting it can be to start a new eating plan. Try planning out a few days menus ahead of time, you'll feel better. And your body will thank you! Have fun with it.
You might try the 'Fat Flush cookbook' by Ann Louise Gittleman, please don't be turned off by the name. It has a lot of recipes with the foods that you can eat.